BOILED INTEGRAL BAGELS (GJEVRECI)

Something different after all that food we ate for the holidays. If you want  to give yourself a rest from the white flour, then, this is a recipe for you. I always keep different flours at home and combine them differently. I usually make small buns or a whole bread, but this time I made bagels. Be aware that these types of flour are pretty much different than the one you're used to. The dough is different and harder and that's normal.

Ingredients:

•     200 g integral rye flour
•     150 g integral barley flour
•     100 g of buckwheat flour
•     3 tablespoons of ground flax seeds
•     3 tablespoons ground chia seeds
•     50 g melted butter
•     1 teaspoon baking powder
•     150 g of sour milk
•     150 ml of mineral sparkling water water
•     1 tsp salt

For boiling:

• 1 l of water
• 1 tablespoon honey (if you're on chrono diet, substitute honey with 1 tsp of baking soda)

Preparation:

1. Mix the flour, add the baking powder and the minced seeds.
2. Then add the melted butter, sour milk and gradually add the water. Mix with a spoon.
3. Transfer the dough to a floured surface and knead it nicely, add more mineral water if necessary. You should get a non-stick dough that will not have softness like white flour dough.
4. Divide it into 8 parts. From each part, form a longitudinal shape and then ring it in a circular shape. Glue the ends with water.
   
   
   
5. Boil the water with the honey (or soda) and while the water is boiling, immerse bagels and left for about half a minute each.
6. Take out bagels with a spoon with holes and dip into sesame seeds or other seeds, I dipped  them in sunflower and chia seeds.
7. Arrange on a baking pan with baking paper and bake at 200 C degrees for half an hour.